Creamed Corn

Getting ready to add it as a side, I googled recipes, they all looked boring, sugar, cream, blah blah, nothing much there. Any knockout recipes?

Creamed corn is sweet and would hook up well with a bit of heat from some green chili's and maybe garnish with some fresh chopped bacon bits. That will give you sweet, hot and salty..............CTF, do they still use salt pork on the coast ???????????  BillyB

Forget the Creamed and go  Maque Choux

1 T butter
1 T Sugar
1/2 cup chopped onion
4 cups corn kernels (fresh, canned, or frozen)
1/4 cup cream
Salt and freshly ground black pepper to taste
Cayenne pepper to taste 

Melt the butter in a large saucepan over moderate heat. Stir in the sugar until melted and add the onion.  Cook for about 5 minutes, stirring frequently. Add the remaining ingredients and simmer over low heat for 10 to 15 minutes, until the corn is hot and tender. Serves 4 to 6.

mar52's recipe looks really good.  For something a little different, google the recipe for Zea's roasted corn grits - I use Bob's Red Mill (polenta) brand which you can find in the organic section in most groceries, and Whole Foods sells it from a bin by the pound.
  
 
 
 

What are you cooking?  ... Creamed or grated corn doesn't have cream in it.  At least I never heard of it or used it.   ... Some may add a little sugar, but when it's past its prime and starchy tasting.  Sweet Corn is plenty sweet.
 
Water, pinch of salt & butter and bring to a boil until thickened. Add more water if too thick.  The corn will not thicken until comes to a bubble and it needs to be stirred to keep the natural sugar from sticking & burning.

Doesn't creamed corn come in a can?

Ours always did!!!!

i LOVE IT, HAVE MADE IT FROM SCRATCH AND ENJOY IT OUT OF THE CAN- DO NOT THINK I WOULD EVER ORDER IT OUT THOUGH

leethebard


Ours always did!!!!

As I asked, how are you cooking the corn?   Are you using nibblet corn with cream; ... "Pennsylvania Dutch" style or grated corn cooked to a "cream consistency" (Southern style)    ... Of course I've learned you yanks put cream in everything, including grits.

California Guy.... you've never been to Lawry's, have you?
 
The creamed corn is so good, it's like a dessert.

I've been to lawry's. Never had any corn. Just their famous Choice Rib.

Next time have the side of half creamed corn and half creamed spinach... if you like creamed spinach.
 
Have a California Cut for me.

I love creamed spinach, but I seriously doubt I'll ever be in California again. Unless there's a wholesale change in the way they run the state.

Besides the other mentioned ingredients, what do you think about adding a dash of Nutmeg?

No nutmeg in corn.  CAYENNE!
 
There are good things in California.  
 
 

mar52


No nutmeg in corn.  CAYENNE!

There are good things in California.  

Well then, how about cumin?

Never!  Next thing you'll be saying cilantro (ick)
 
Frying the corn with a bit of sugar and cayenne is really good.  Kind of glaze it with a hint of a kick.  No liquid left in the pan.

I cream corn every year and if it's good and fresh it requires nothing but butter, s & p.  That's the way we eat it here and the only way I would order it.  I want to taste corn.  I have added a tad of bacon grease to a pot before and enjoyed it but wouldn't eat it that way all the time.  I guess I'm just boring...

I think you need to add Swamp Gravy as a side.  (Seriously).
 

CTF, Ed & Rusty's methods are the classic way to go, (although some of the additions above do sound good). But you have to have fresh corn on the cob to do it up right. I take 4 ears, cut the corn off the cob (sometimes I take it outdoors; those kernels really fly around!) into a big bowl & then take the back of that knife & scrape the cobs ~ that is where the "cream" in Creamed Corn comes from ~ to get as much liquid out as possible. Break a couple of the cobs in half, toss them into a pot with the kernels & liquid, add a bit of water, S&P and maybe... maybe... butter. This summer I did not add butter for the first time & it was still totally bong! 

I couldn't handle cumin in cream-style corn. The simpler the taste the better, because I love it for the pure taste of the corn.  I'd say sea salt and maybe a pinch of cayenne. 

Lawry's The Prime Rib is not just in California. There are more than a few copy cat recipes for their corn on the net. And lotsa folks agree w/ Mar52. I have had the spinach and loved it but did not know the corn was something I should try. I like their spinning salad also. Not the best Prime Rib I have ever had but the service, side dishes, and atmosphere are all great!
Joe

I've always liked creamed corn. I'm not sure I've ever had it in a restaurant but it seems its been mentioned in some reviews of soulfood restaurants on this site.

Adjudicator


I think you need to add Swamp Gravy as a side.  (Seriously).

 think you & I are the only ones that know what swamp gravy is ...  ....

There is a thread, or allota talk on a thread, about Swamp Gravy around here somewhere.
Joe

PapaJoe8


There is a thread, or allota talk on a thread, about Swamp Gravy around here somewhere.
Joe

 
Yea.  MY old thread.  LOL 
 
Here is my recipe (yes mine) as it originally appeared on Roadfood:
 
http://www.inmamaskitchen...I/swamp_gravy-one.html
 
Well I see Diana edited it some.  See the other recipe mentioned.

SHE,BlackQueen


CTF, Ed & Rusty's methods are the classic way to go, (although some of the additions above do sound good). But you have to have fresh corn on the cob to do it up right. I take 4 ears, cut the corn off the cob (sometimes I take it outdoors; those kernels really fly around!) into a big bowl & then take the back of that knife & scrape the cobs ~ that is where the "cream" in Creamed Corn comes from ~ to get as much liquid out as possible. Break a couple of the cobs in half, toss them into a pot with the kernels & liquid, add a bit of water, S&P and maybe... maybe... butter. This summer I did not add butter for the first time & it was still totally bong! 

I do my creamed corn much the same as above, but add 2-3T butter.  After the corn is cooked, I make a flour,milk mixture- 2-3 T flour, enough milk to make a slightly thick sauce, bring corn to boil, add sauce to corn,lower heat, bring back to sight boil, stirring constantly until thickened.  I then thin out the creamed corn with heavy cream.
 
My grandmother made her creamed corn in the same way, but with corn just picked from the garden & the buter & cream came from my grandparents herd of Jersey cows- the very best creamed corn ever!!!!!

CTF      Knowing your love for Bacon and going to Meat and 3's here.
Called my neighbor and she swears by this as a start. Most Rest.'s here on Buffet line have same type. Shes worked at most of them. LOL
TN Fried Corn   Whats more southern than BBQ and Fried corn.
 
http://www.grouprecipes.com/59720/fried-corn-tennessee-style.html
 
In the South the Meat is fine- the Veggies will kill you. Bacon, Fat Back, Hog Jowls, Butter AND MORE BUTTER.
   
 

Curbside Grill


CTF      Knowing your love for Bacon and going to Meat and 3's here.
Called my neighbor and she swears by this as a start. Most Rest.'s here on Buffet line have same type. Shes worked at most of them. LOL
TN Fried Corn   Whats more southern than BBQ and Fried corn.

http://www.grouprecipes.com/59720/fried-corn-tennessee-style.html

In the South the Meat is fine- the Veggies will kill you. Bacon, Fat Back, Hog Jowls, Butter AND MORE BUTTER.

  

Now your talking, going to make this tomorrow, thanks, Curbside!

Now this is gong to be good.  CTF  will probably cook 4 OZ corn and Half a LB of Bacon. lol
cannot wait.